Sour Cream Pound Cake Or Jewish Coffee Cake - cooking recipe

Ingredients

3 c. flour (regular)
1 1/2 c. sugar
1 pt. sour cream
1 1/2 bars margarine
4 eggs
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Preparation

Sift flour before measuring, then resift with baking powder, baking soda and salt.
Cream margarine.
Gradually add sugar; beat until fluffy.
Beat in the eggs, then add the flour mixture alternately with the pint of sour cream.
Do not overbeat; beat only until the flour is blended.
Grease and flour a large tube pan.
Turn on the oven at least 10 minutes before putting the cake in.
Bake at 375\u00b0 for 50 minutes.